Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering consistent, high‑quality culinary experiences at Fairmont Royal Pavilion. This role combines hands‑on kitchen leadership with a focus on food safety, presentation, and team development.

Key responsibilities

• Maintain food safety, sanitation, and EHC standards throughout the kitchen.
• Ensure adequate stock levels and smooth kitchen operations during service.
• Uphold high standards of hygiene, food quality, and presentation.
• Train and support new team members and apprentices.
• Control costs through portion management, stock rotation, and waste reduction.
• Collaborate with Restaurant Management and Front of House for seamless service.
• Coordinate with Stewarding to ensure effective kitchen support.

Required profile

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold‑kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.
• Familiarity with HACCP, food safety, and hygiene standards.

Required skills

• Cold kitchen preparation
• Salad and dressing preparation
• Appetizer and charcuterie plating
• Buffet presentation
• HACCP compliance
• Food safety and hygiene standards
• Portion control
• Stock rotation and waste reduction

What we offer

• 50% discount on restaurant use.
• Discounted rates at Accor Group hotels.
• Medical and pension benefits.
• Opportunities for professional development and learning.
• Dynamic, multicultural work environment.